Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-30T15:04:39.237Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of variations in pH, of the removal of calcium and of the addition of sulphur-bond inhibitors on the rate of setting of renneted milk

Published online by Cambridge University Press:  01 June 2009

W. Tuszyński ,
J. Burnett  and
G. W. Scott Blair
W. Tuszyński
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. Burnett
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
G. W. Scott Blair
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
Get access Rights & Permissions [Opens in a new window]

Summary

The rate of increase of the complex rigidity modulus of renneted skimmilk was measured, both in a modified form of the torsiometer previously described and in the thrombelastograph, an instrument designed for the study of blood coagulation. Milk diluted with water was also tested.

The effect of holding the milk is to slow down the process of coagulation without affecting the ‘coagulation time’ (i.e. its starting time). In undiluted milk a fall in pH from 6.66 to 6.18 does not affect maximum firmness but a later softening of the curd is accentuated in diluted and undiluted milk. Again, the coagulation time is not affected but the rate of firming up is reduced. Potassium oxalate, used to reduce the calcium content, shows similar effects.

N-Ethyl maleimide, a reagent specific for sulphydryl groups, had no effect on undiluted milk; but with dilute milk, at a pH of about 6·0, there was a decrease in maximum firmness and there were also differences in the later softening of the curd.

The significance of these effects on bonds formed during postenzymic coagulation is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 35 , Issue 1 , February 1968 , pp. 71 - 83
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Burnett, J. & Scott blair, G. W. (1963). Dairy Inds 28, 220.Google Scholar
Carr, C. W. (1953). Archs Biochem. Biophys. 46, 424.CrossRefGoogle Scholar
Chien ho, & Waugh, D. F. (1965). J. Am. chem. Soc. 87, 889.Google Scholar
Christ, W. (1956). Milchwiassenschaft 11, 381.Google Scholar
Foltman, B. (1959). 15th Int. Dairy Congr. London, 2, 655.Google Scholar
Fricker, A. (1958). Dt. Molk.-Ztg 79, 1553.Google Scholar
Hartert, H. (1948). Klin. Wschr. 26, 577.CrossRefGoogle Scholar
Hartert, H. (1952). German Patent spec. no. 845720.Google Scholar
Hartert, H. & Schaeder, J. A. (1962). Biorheology 1, 31.CrossRefGoogle Scholar
Hill, R. D. (1964). J. Dairy Res. 31, 285.CrossRefGoogle Scholar
Hostettler, H. & Imhof, K. (1951). Milchwissenschaft 6, 351, 400.Google Scholar
Jacquet, J. & Marçais, H. (1964). C. r. hebd. Séanc. Acad. Agric. Fr. 50, 1272.Google Scholar
Mann, E. J. (1965). Dairy Inds 30, 126.Google Scholar
Marçais, H. (1965). Lait 45, 241.CrossRefGoogle Scholar
Noble, R. W. JR. & Waugh, D. F. (1965). J. Am. chem. Soc. 87, 2236.CrossRefGoogle Scholar
Plint, M. A., Burnett, J. & Scott blair, G. W. (1967). Dairy Inds 32, 104.Google Scholar
Ritter, W. (1965). Schweiz. Milchztg 91, 317.Google Scholar
Schwarz, G. & Mumm, H. (1948). Molkereizeitung, Hildesh. 2, 79.Google Scholar
Scott Blair, G. W. & Burnett, J. (1957). Lab. Pract. 6, 570.Google Scholar
Scott Blair, G. W. & Burnett, J. (1958). J. Dairy Res. 25, 297, 457.CrossRefGoogle Scholar
Scott Blair, G. W. & Burnett, J. (1959). J. Dairy Res. 26, 58.CrossRefGoogle Scholar
Scott Blair, G. W. & Burnett, J. (1963 a). Biorheology 1, 183.CrossRefGoogle Scholar
Scott Blair, G. W. & Burnett, J. (1963 b). J. Dairy Res. 30, 383.CrossRefGoogle Scholar
Scott Blair, G. W., Burnett, J. & Lilley, H. (1958). Dairy Inds 23, 182.Google Scholar
Tarodo de la fuente, B. & Frentz, R. (1966). Lait 46, 371.CrossRefGoogle Scholar
Tuszynski, W. (1967). (In the press)Google Scholar
Von Hippel, P. H. & Waugh, D. F. (1956). Fed. Proc. Fedn Am. Socs exp. Biol. 15, 194.Google Scholar
Waugh, D. F. & Noble, R. W. JR. (1965). J. Am. chem. Soc. 87, 2246.CrossRefGoogle Scholar
White, J. C. D. & Davies, D. T. (1958). J. Dairy Res. 25, 236.CrossRefGoogle Scholar
Zittle, C. A., Dellamonica, E. S., Rudd, R. K. & Custer, J. H. (1958). Archs Biochem. Biophys. 76 342.CrossRefGoogle Scholar